Of course the whole idea about takeaways is not having to cook. But how many times have you gorged yourself, then ended up groaning and feeling slightly ill?
These recipes are for the times when all you really fancy is a whopping great burger, fried rice or some fish and chips but without the grease and the guilt.
Apart from that, though, the best part is being able to decide on the ingredients yourself. Chicken or Chinese sausage in your fried rice, avocado or not, blue cheese perhaps in the burger, taro or kumara instead of potato chips. What fish looks the freshest and is the best price? And instead of struggling to fit a gourmet burger in your mouth while not losing the filling, and maintaining your cool sophisticated demeanour - the size of these portions is all up to you.
So a couple of ideas - always use cold rice; leftover from the day before is perfect. Freshly cooked will be too sticky, separate grains are what we are after.
Instead of deep frying the fish, put seasoned rice flour into a bag, add the fish and lightly toss. Then either grill, lightly pan fry or bake in a hot oven. The rice flour gives a appetising light crust as opposed to a batter, while being healthy. Same can be said for the chips - toss in a little oil then bake. Try using taro instead of potato for extra crunch, taro being such a starchy vegetable, I think the result is superior, or at least makes for a nice change and mixed with kumara you get the sweet and the chewy as well. Lovely.
CHEF'S TIP
Furikake is a seaweed seasoning made from different types of seaweed, sesame seeds, salt and spices. Free from MSG, gluten, dairy, egg and animal products, delicious on fish, vegetables and chicken. Pacific Harvest furikake is made in Albany and is available from gourmet food stores and supermarkets nationwide. Email info@pacificharvest.co.nz.
Fast food at home (+recipes)
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